Started small.
Kept deliberate.

Obsidian began in a converted warehouse in 2017 with two baristas, a borrowed La Marzocco, and a simple idea: make excellent coffee without turning it into a performance.

Today, we work with producers across Ethiopia, Colombia, Kenya, and Guatemala, choosing coffees for clarity, sweetness, and the character of each place.

Every coffee is tasted before it reaches the bar. Dark walnut, poured concrete, low light. The room stays out of the way. The coffee? Not so much.